Try this Honey Nut Squash recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400. Cut acorn squash lengthwise into halves; do not remove seeds. Place cut side up in baking pan or baking sheet. Bake 30-45 minutes or until soft. Remove seeds and fibers. Combine honey, walnuts, raisins and Worcestershire sauce; spoon into squash. Bake 5-10 minutes more until lightly glazed. Makes 4 servings. Recipe by: Low Fat * No Fat Posted to MC-Recipe Digest V1 #683 by L979@aol.com on Jul 21, 1997
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Serving Size: 1 Serving (241g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 163 | ||
Calories from Fat: 13 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 35.8mg | 1 % | |
Potassium 861.3mg | 23 % | |
Total Carbohydrate 40.2g | 12 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 36.4g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 163
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